VIEW ARTICLE

Growth in Culture and Pathogenicity of Phoma strasseri to Peppermint. H. A. Melouk, Research Associate, Oregon Agricultural Experiment Station, Corvallis, Oregon 97331; C. E. Horner, Plant Pathologist, Plant Science Research Division, ARS, USDA, Corvallis, Oregon 97331. Phytopathology 62:576-578. Accepted for publication 31 December 1971. DOI: 10.1094/Phyto-62-576.

Phoma strasseri, the causal agent of rhizome and stem rot of peppermint, grew best in culture at 20 to 25 C. Starch was the best carbon source for growth of P. strasseri, but good growth was also obtained with fructose. Disease development was more rapid in wounded than in nonwounded inoculated peppermint stems. As stems matured, they became more resistant to disease development. In young rhizomes, disease developed over a broad range of temperatures, but was most rapid at 20 to 25 C. Root inoculation resulted in extensive infection followed by stunting and reddening of the plants.